dinner

Quick Chicken Thighs Under a Brick with Pesto Verde

June 20, 2019 by Becky Spoon

I saw this Chicken Thighs Under a Brick in the June/July issue of Bon Appetite and I had to make it!

I’ve made chicken under a brick many times with a whole chicken cutting out the back bone, but doing this with just the thighs was so quick and easy! The added pesto verde is a delicious addition to this crispy and juicy chicken!

I use two bricks that I wrap in foil. If you done have bricks you can use a heavy skillet like an iron skillet. You would place a piece of foil over the chicken, skin side down and top with the skillet. Here’s a quick “how to” if you aren’t familiar http://www.dartagnan.com/how-to-make-chicken-und…

Quick Chicken Thighs Under a Brick with Pesto Verde

These would be great with potatoes or even rice pilaf would be delicious. Here’s my recipe for my Cheesy Potatoes Gratin https://the2spoons.com/cheesy-potatoes-gratin/.

Chicken Thighs Under a Brick

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordchicken, chicken thighs under a brick, Roast Chicken Thighs

Servings Servings

Ingredients

4 skin on, chicken thighs
1 tsp kosher salt
freshly ground black pepper
5 tbsp extra virgin olive oil
1 oil packed anchovy filet, finely chopped
1 garlic clove, finely chopped
1/4 cup finely chopped parsley
1 tbsp sherry vinegar or red wine vinegar
3 scallions, white and pale green parts only, thinly sliced

Instructions

Wrap 2 bricks with foil (if you don’t have any bricks lying around, use a heavy skillet). Season chicken on both sides with salt and pepper. Pour oil into a medium cast-iron skillet. Place chicken in pan skin side down (it’s okay if the pieces touch, but make sure they don’t overlap). Heat pan over medium-high and place a prepared brick on top of each piece (or, place a sheet of foil over chicken, then set a second cast-iron skillet on top). Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
Pesto Verde and Assembly
While chicken is cooking, place anchovy, garlic, and 1 tsp. salt in a mortar and use pestle to pound to a paste, about 1 minute. Add parsley and continue to pound until completely pulverized, about 2 minutes. (Alternately, grate garlic and finely chop anchovy and parsley, then mix together in a medium bowl.) Mix in oil, vinegar, mustard, and red pepper flakes with pestle, then add scallions. Taste and season with more salt, if needed.
Carefully remove bricks (foil will be greasy) and check chicken. There should be only a hint of medium-rare flesh on the thickest part of the thigh. Using a thin spatula, release chicken skin from pan and turn onto flesh side. Remove from heat and let sit to finish cooking through, about 1 minute.
Spoon some pesto verde onto a platter. Top with chicken, skin side up, and spoon more pesto over (but don’t cover up all that beautiful crisp skin you just created!).

Cheesy Potatoes Gratin — Chicken Thighs Under a Brick

Chicken & Dumplings, the Perfect Comfort Food

June 18, 2019 by Becky Spoon

Yesterday I made Chicken and Dumplings for my 90-year old Mom. Allen and I had them too, because who can resist this dish? I can’t! They are delicious any time of the year. Mom made delicious dumplings growing up. These are a little different because they seem to be juicer, and I have the finished dumplings with peas and carrots. Not only are you getting added vegetables but look how pretty they are? I added a lot of fresh cracked black pepper because I love it on dumplings!

Some like drop dumplings so I’ve included a recipe from Food Network for those, but I honestly love this recipe for dumplings. They hold together yet they are so tender. If you are in a pinch for time Bisquick has a recipe for drop biscuits that is quick and you’d do everything else the same…but try my dumplings! they are the best! https://www.bettycrocker.com/…/bisquick-recipes/bisquick-dumpling-recipes

I cooked the chicken in my instant pot by cutting it into maybe 5 or 6 pieces, you don’t have to be precise, just as long as they are small enough for you to brown them before you add water and the other ingredients and start your pressure cooking. To add even more flavor, instead of water I used chicken stock with a carrot, onion, and celery.

Chicken and Dumplings, The Perfect Comfort Food

You honestly don’t need anything with this dish, but if you want something else I think a nice vegetable like asparagus would be great. https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

Chicken and Dumplings – the Perfect Comfort Food

Print Recipe

CourseMain Course

CuisineAmerican

Keywordchicken, chicken and dumplings, Dumplings

Servings servings

Ingredients

For the Chicken (I cooked the chicken in my instant pot)

1 whole chicken pieces (cut into 5 or 6 pieces
onion, cut in chunks (does not have to be peeled), stalk of celery and one carrot for cooking the chicken, along with enough chicken stock to cover

For the Dumplings

2 1/4 cups flour
4 1/2 tsps baking powder
1 1/2 to 2 Cups milk
3 tbsp butter
1/4 tsp salt

For the Chicken and Dumplings

1/2 onion, chopped
1 carrot, thinly sliced
1 stalk celery, thinkly sliced
4 tbsp unsalted butter
8 tbsp flour
chicken broth from cooking your chicken
Cooked chicken, diced or shredded
1/2 cup english peas
1/4 cup fresh parsley, chopped

Instructions

For the Chicken

Brown the chicken pieces in a little oil in the instant pot or a stock pot. When browned add 1/2 onion, 1 carrot, 1 celery stalk. Cover with water or chicken stock and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour or about 30 minutes in the instant pot. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.

For the Dumplings

Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
Combine the mixture and form into a disc.
Roll the dough on a floured surface as think as possible.
Cut the rolled out dough into strips, then pieces.

For the Chicken and Dumplings

Strain your broth and return to the pan you cooked your chicken in and heat to medium high. Mix the butter and flour together with two cups of warm stock and add to your other chicken stock whisking to insure no lumps. This is your thickener. Add the chopped vegetables and cook until crisp tender.
Add the shredded chicken and the peas.
Add the dumpling strips one at a time. I use a table knife to just clear an opening, then add more until all used. Cook uncovered until for about 20 minutes until done. You want to not disturb as much as you can until they are cooked but I just shake my pan a little while they are cooking.
Spoon the dumplings into serving bowls and enjoy!!

Shrimp Scampi with Fresh Herb Risotto

April 13, 2019 by Becky Spoon

Jump to Recipe

This Shrimp Scampi with Fresh Herb Risotto is a beautiful and delicious dish. It accidentally came together, yet has become a favorite.

My nephew is in food service management with a local university and was bringing this herbaceous risotto for lunch with my mother and two sisters that he said they had served with shrimp scampi at a function. I told him I’d make the scampi and we could throw it together! Wow! What a success! The risotto was creamy and luscious, the shrimp was buttery and citrusy, a match made in heaven!

Use a good Arborio rice and have lot’s of chicken stock on hand for your risotto, oh, and fresh herbs! I used this brand Arborio rice: http://www.riceselect.com/products/arborio, but there are many other brands.

Shrimp Scampi with Fresh Herb Risotto

I served this dish with my prosciutto wrapped asparagus which was absolutely the perfect side dish. This risotto dish with the asparagus is a perfect spring lunch or dinner and both would be perfect at your Easter table! Break outside the box! Do something a little different! Here’s the link to my asparagus recipe:https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

I can’t wait for you to try this recipe!

Shrimp Scampi with Fresh Herb Risotto

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordshrimp scampi

Ingredients

For the Risotto

7 cups chicken stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves) Pick one or a combination
2 tbsp extra virgin olive oil
2/3 cups finely chopped onion or leek
salt, preferably kosher salt, to taste
1 1/2 cups arborio rice
1/2 cup dry white wine, such as pinot gregio or sauvignon blanc
freshly ground pepper
1 tsp lemon zest
1 tbsp freshly squeeezed lemon juice
1/2 cup fresh grated parmesan

For the Shrimp Scampi

2 lbs 16/20 or less count shelled and devined raw shrimp
2 tbsp extra virgin olive oil
4 tbsp unsalted butter, 2 for sauteeing and 2 for finishing the sauce
cajun seasoning for the shrimp
fresh ground peppoer
1 cup white wine
1 lemon zest and the juice
1/2 cup prmesan cheese
1/8 tsp red pepper flakes, optional

Instructions

For the Risotto

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender about three minutes. Do not brown.
Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

For the Shrimp Scampi

Turn your oven on broil. Season the shrimp by sprinkling with a cajun seasoning like Slap Yo Mama or similar and set aside. Add the extra virgin olive oil and butter to a large skillet and heat to medium-high. Add the garlic and red pepper flakes to the pan and cook until the garlic is fragrant but not browned, being careful not to burn. Add the white wine and cook until the wine has reduced by half. Add the lemon zest and the juice of one lemon and the 2 tablespoons butter. Add your shrimp and cook on one side about a minute or until turns pink, then turn to the other side and cook an additional minute or until it turns pink. Check your broth for seasoning and add salt and pepper to taste. Pour your shrimp and the juices into an oven safe dish. Top with the parmesan cheese and place under the broiler for a minute or so until the parmesan starts to turn a light brown. This won’t take long and this is why you don’t want to overcook your shrimp while in the skillet, because it will cook additionally while browning your parmesan lightly. Remove from the oven and set aside.

Your combined dish

Place your risotto on a large platter. Place the shrimp over the risotto and pour the juices over the entire dish. Sprinkle fresh parsley or the fresh herb you used in your risotto and serve with lemon wedges.

The Best – Mom’s Meatloaf

April 2, 2019 by Becky Spoon

Mom’s meatloaf wasn’t an “everything in the fridge” recipe, like that meatloaf you’ve heard stories about. I’ve heard so many say they hate meatloaf because of the meatloaf they had growing up. I can’t even imagine that. I love meatloaf!

Mom’s wasn’t a creation just to get rid of stuff but well thought out, even though it was simple, with just a few ingredients that worked well together. It was absolutely delicious. I have a couple of other meatloaf recipes in my collection, but I always come back to this recipe when I want some comfort food that I grew up with.

The Best – Mom’s Meatloaf

I don’t know why, but I really like to read about the history of food. I didn’t realize meatloaf actually dates back to ancient Rome, did you? Here’s a little history: https://www.thekitchn.com/origins-of-a-classic-the-histo-156555

The Best – Mom’s Meatloaf

I made this meatloaf the other day and served my Summer Squash Casserole as a side dish. Don’t forget the mashed tomatoes or scalloped potatoes! Here’s the link for my Summer Squash Casserole: https://the2spoons.com/two-cheese-qick-summer-squash-casserole/

Here’s the recipe!! Hope you and your family like it!

Mom’s Meatloaf

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Prep Time10

Cook Time45

Total Time55

Servings servings

Ingredients

1 lb ground beef
1/2 onion, diced
1/2 bell pepper, diced
1 egg
1/3 cup tomato sauce
1 tbsp fresh parsly
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cups bread crumbs

For the Topping

1/4 cup tomato sauce
1/4 cup ketchup
1 tbsp brown sugar, packed
1/2 tsp Worcestershire sauce

Instructions

Preheat oven to 325 degrees. Add all the ingredients (except for the topping) and thoroughly combine. Add more bread crumbs if needed. Unlike when you are cooking a burger, you want to really combine this mixture.
Form into a loaf and place on a sheet pan or in a casserole dish. Cover the top and all sides of the meatloaf with the topping mixture. It’s fine if it flows down into your dish.
Bake until the meatloaf is firm and the internal temperature reaches 165 degrees. Remove from the oven, allow to rest a few minutes.
Remove to a serving platter and slice. Enjoy!
This meatloaf is easily doubled.

Summer Squash Casserole — Mom’s Meatloaf

easy chicken thighs & creamy bacon mushroom sauce.

January 25, 2019 by Becky Spoon

I loved this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. It is so easy for a weeknight or weekend meal or when things get back to normal, for a friends gathering. Thighs are economical and I personally prefer the chicken thigh over the chicken breast because of the juiciness. These thighs are juicy and delicious with this mushroom cream sauce.

easy chicken thighs & creamy bacon mushroom sauce.

Seasoned with just salt and pepper and Italian Seasoning these delicious baked chicken thighs yield crispy yet tender, succulent results! The Italian Seasoning gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Add the mushrooms and cream sauce, and this recipe is to die for!

I did cook these in a non stick skillet that I could slide into the oven to finish. I love the carbon steel non stick skillets! Here is a link for a carbon steel I love: https://amzn.to/2SBdOCO

I served these with sauteed spinach. Here’s the link for my recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakes

Along with this Roasted Garlic and Cauliflower Mash which is delicious. Here’s the link for my recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Here’s the recipe for this delicious meal. Hope you enjoy this!

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs & Creamy Mushroom Bacon Sauce

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordchicken, chicken with mushroom sauce

Prep Time10

Cook Time20

Total Time30

Servings servings

Ingredients

Chicken Thighs

4 chicken thigs, skin on and bone in
1 tbsp extra virgin olive oilor the bacon drippings
salt and pepper
Italian Seasoning, Dried

Mushroom Sauce

5 slices bacon
6-8 oz button mushrooms or baby bella, sliced
1-2 cups heavy cream
salt and pepper to taste
Fresh Thyme
3 tbsp butter
1 tbsp extra virgin olive oil

Instructions

For the Chicken

Preheat the oven to 350 degrees F.
Cook the bacon in a skillet until crisp and set aside.
Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned. If you don’t want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil.
Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees.

For the Mushroom Sauce

Discard the bacon drippings and wipe the skillet clean. Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes.
Add the bacon that has been chopped to the skillet. Add the heavy cream, starting with one cup and add more as you need. I used about 2 cups. Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced. Check for salt.
Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.

Giblet Gravy

November 19, 2018 by Becky Spoon

Giblet Gravy is another of those recipes that is a family tradition. Most of us in Texas not only put giblets in the gravy buy we add sliced boiled eggs. Of course you can leave these two things out and have a delicious gravy, just omit the part about cooking the giblets and the final adding the hard boiled eggs!! You will love it and you have to have gravy for the dressing, mashed potatoes, turkey?

This recipe is based on 6-8 servings but it is easily doubled. The prep time is after you have your giblets cooked, so I'll add the instructions on cooking your giblets and boiled eggs first.

Print Recipe

CourseSide Dish

CuisineAmerican

Prep Time10

Cook Time5

Total Time15

Ingredients

For the Giblets

1 package giblets (hearts and gizzards) plus the neck and heart and gizzard from your turkey
1 stalk celery
1/2 onion, quartered
1 carrot
6-8 cups water
1-2 cubes bullion (I like Knorr)
1 bay leaf

Hard boiled gs

4 eggs
water to cover

For the Gravy

Giblets that have been sliced, with the cartlidged removed
4-6 cups chicken stock left from the giblets or store bought is fine
1/4 cup pan drippings or vegetable oil
4 1/2 tbsp all purpose flour
2 tbsp dressing
4 eggs cooled and sliced

Instructions

For the Giblets

Add the giblets to a stock pan and add 6-8 cups water. Add a stalk of celery, the onions, carrot, the bullion cubes and bay leaf. An alternative to the bullion cubes would be to cook the giblets in stock, but if you are like me I always seems to run out of stock for my gravy and dressing, so I like to make this additional stock that you can strain and use in your gravy.
Bring to a boil, reduce to simmer to medium heat and cook until the giblets are tender. An Alternative is to do this in your Instant Pot and set it for 30 minutes.
Once your giblets are tender, strain the broth and pick out your cooked giblets from the vegetables, discarding your vegetables. Slice the gizzards removing the cartridge part...just keep the meat part, shred the meat off the neck, slice the heart and set aside. Save the broth to be used in making your gravy.

Boiled eggs

I know we can all boil eggs, but I'll go ahead and give you the instructions of how I do them. Place the eggs in a pan and cover with water. Bring to a boil and reduce the heat just a little. Once they start to boil, start timing 10 minutes. Remove from the heat at this time and submerge in ice water to stop the cooking and to insure you have a lovely yellow yolk. Tap the ends on the counter and roll your egg for easy pealing. An alternative given to me by a friend is to put your eggs in an Instant Pot with one cup water and set the timer for 4 minutes. When the timer goes off...release the steam and remove to the ice water....follow above instructons from here.

For the Gravy

Add the 1/4 cup pan drippinngs from your turkey or vegetable oil to a pan and heat to medium heat. Add the flour, using a whisk stir and cook for about a minute. Still whisking, add your stock, bring back to a boil, then reduce the heat and cook until thickened. Be careful as the gravy will easily boil over, so reduce the heat as soon as it starts to boil. (At this point your gravy is ready to serve if you do not want to add the giblets and eggs)
Go ahead and add your giblets and keep the gravy warm until ready to serve. When ready to serve add your dressing and lightly stir to combine, then add your boiled eggs, just stir to combine.